| Nantha’s curry

Malaysian chef Nantha Kumar may be eccentric, but that in no way detracts from the quality of his cooking; in fact, some might even say it’s where the green curry gets its spice. See p. 33 for a full explanation.

5) Add the remaining ingredients and reduce heat to medium, cover, and cook for another 15 minutes.

6) Check if meat is done, add remaining coconut milk – for a spicer version add another spoonful of paste with the remaining half can and stir well – and simmer uncovered for 10 minutes.

– complied by Daniel Lametti

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